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Ground and crystallized ginger give these cookies a double dose of this aromatic root.

Preparation time: 20 minutes

Cooking time: 15 to 18 minutes

Makes: About 36 to 40 cookies

1 2/3 cups all-purpose flour

2 Tbsp cocoa powder

3/4 tsp baking soda

2 tsp ground ginger

1/8 tsp ground cloves

1/4 cup crystallized ginger, very finely chopped

3/4 cup white chocolate chips

1/3 cup butter, at room temperature

1 cup granulated sugar

1 large egg

1 tsp white vinegar

1/4 cup molasses

Preheat the oven to 325 F. Line 2 large baking sheets with parchment paper.

Sift the flour, cocoa powder, baking soda, ginger and cloves into a bowl. Mix in the crystallized ginger and white chocolate chips. Place the butter and sugar in the bowl of your stand mixer.

Beat until light and well combined. Beat in the egg, vinegar and molasses. Beat in the flour mixture until just combined. Gather the dough in your hands and knead and press into a large ball. Roll dough into 1 1/2 inch balls and place on the baking sheets, spacing each cookie 2 to 3 inches apart.

Bake the cookies, one sheet at a time, for 15 minutes, if you like more chewy cookies, and 18 minutes, if you like more crispy cookies.

Almost Done!

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